Are there physiological effects to using it as a sweetener? Why did we formulate artificial sweeteners if this plant was always available?
In: Chemistry
The chemistry of taste and the chemistry of digestion have different processes. It is possible for your taste buds to interact with something while your body is unable to break it down into useful energy. For example, someone who is lactose intolerant can certainly taste dairy products, but will not digest it very well if at all. Another more widely applicable example would be foods high in fiber; you can taste them but they’re going to pass through relatively unchanged.
As with anything indigestible, excessive intake can cause feelings of bloating or diarrhea (the stories about sugar-free gummy bears immediately come to mind). Artificial sweeteners are also known to interact poorly with the hunger response as they do not contain useable energy; this can counterintuitive lead to overeating and weight gain.
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